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Filet Mignon au Poivre with Brandy Cream Sauce inspired by The Hungry I
Inspired by The Hungry I

Filet Mignon au Poivre with Brandy Cream Sauce

Main Course
This elegant French preparation features tender filet mignon coated in crushed peppercorns, seared to perfection, and finished with a luxurious brandy cream sauce. The contrast between the peppery crust and buttery-soft interior creates a textural masterpiece. The rich, silky sauce tempers the pepper's heat while adding depth, making this dish a sophisticated entrée for special occasions.
Prep Time 20 mins
Cook Time 20 mins
Inactive Time 60 mins
Total Time 100 mins
Servings 4

Ingredients

  • 4 whole Filet mignon steaks (6-8 oz each, 1.5 inches thick)
  • 3 tbsp Black peppercorns (Coarsely crushed)
  • 1 tbsp Kosher salt
  • 2 tbsp Neutral oil (Grapeseed or vegetable)
  • 3 tbsp Unsalted butter (Divided)
  • 2 medium Shallots (Finely minced)
  • 1/3 cup Brandy or cognac
  • 1/2 cup Beef stock
  • 1/2 cup Heavy cream
  • 1 tsp Dijon mustard (Optional)
  • 2 sprigs Fresh thyme
  • 4 medium Carrots (Peeled and cut diagonally)
  • 8 oz Green beans (Trimmed)
  • 12 oz Small potatoes (Preferably fingerling or baby)

Tools You'll Need

  • Heavy skillet or cast iron pan
  • Saucepan for vegetables
  • Mortar and pestle or heavy skillet for crushing peppercorns
  • Tongs
  • Paper towels
  • Instant-read thermometer (optional)
  • Aluminum foil

Chef's Tip

Allow the steaks to rest at room temperature for 30-60 minutes before cooking, and again for 5 minutes after cooking. This ensures even cooking and helps the meat retain its juices for maximum tenderness.

Instructions

  1. Remove steaks from refrigerator 30-60 minutes before cooking to come to room temperature. Pat dry with paper towels.
  2. Crush peppercorns in a mortar and pestle or place in a zip-top bag and crush with a heavy skillet.
  3. Season steaks generously with kosher salt, then press crushed peppercorns onto both sides, coating evenly.
  4. For the vegetables: Bring a pot of salted water to boil. Blanch green beans for 3-4 minutes until crisp-tender. Transfer to an ice bath to stop cooking. Drain and set aside.
  5. In the same water, cook potatoes until tender, about 15 minutes. Drain and set aside.
  6. In a separate pot, steam or boil carrots until tender, about 8-10 minutes. Set aside.
  7. Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until hot but not smoking.
  8. Add steaks and sear for 3-4 minutes on each side for medium-rare (adjust time for desired doneness). Transfer to a warm plate and tent loosely with foil.
  9. Reduce heat to medium and add 1 tablespoon butter to the same skillet. Add shallots and cook until softened, about 2 minutes.
  10. Add brandy or cognac (stand back in case it ignites) and deglaze the pan, scraping up any browned bits.
  11. Add beef stock and thyme sprigs. Bring to a simmer and reduce by half, about 3-4 minutes.
  12. Stir in heavy cream and Dijon mustard (if using). Simmer until sauce is slightly thickened, about 3 minutes.
  13. Remove thyme sprigs. Swirl in remaining 1 tablespoon butter until melted.
  14. Meanwhile, briefly reheat vegetables in a skillet with a small amount of butter.
  15. Season sauce with salt if needed (it may not need additional salt due to the peppercorns).

Plating

Place each steak in the center of a warmed plate. Arrange roasted vegetables attractively around the steak. Spoon the sauce generously over and around the steak, allowing some to pool on the plate. Garnish with a small sprig of fresh thyme if desired.

Storage & Reheating

This dish is best enjoyed immediately after preparation. Leftovers can be refrigerated for up to 2 days, though the steak may become more well-done when reheated. Warm gently in a skillet over low heat. The sauce can be reheated separately in a small saucepan, adding a splash of cream if needed to restore its consistency.

About This Recipe

This Filet Mignon au Poivre is inspired by the elegant version once served at The Hungry I in Boston's historic Beacon Hill. The classic combination of premium beef with a peppery crust and rich brandy cream sauce creates a memorable main course worthy of special occasions, adapted for the home cook while preserving the dish's French bistro heritage.

How did it turn out?

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